Parmesan Biscuits

25 August 2010

Parmesan Biscuits

Canapes / hors d’oeurves to serve with drinks…. Delicious, bite sized morsels that go well with drinks and don’t turn you into a kitchen slave – translation, they take 15 minutes to make!

Perfect for a summer‘s evening, sitting on a terrace, sipping cocktails with friends while the sun sets, I do paint a pretty picture now don’t I.

These Parmesan Biscuits are perfect as they are a little salty and have a kick of black pepper which nicely offsets the sweetness of a drink.

This is a slight adaptation of The Cook’s Companion recipe, I have reduced the salt by 1/4 and the cooking time by 3 minutes.


Gougères - French Cheese Puffs

Gougères – French Cheese Puffs

Gougères are classic French cheese puffs made with choux pastry and grated cheese (Gruyère / Comté). French they may be but it was in Russia that I really took a liking to them.

I blame it on the French bakery Volkonsky‘s, which was in dangerous proximity to Katya’s Moscow appt. A small bakery / café selling delicious pastries, sandwiches, breads and coffee not to mention gougères.

It was a lesson in how something so innocent can be so addictive … I could have eaten them by the handful.

In memory of  Volkonsky’s gougères, here is  my recipe (see link Gougères below):

Gougères Cheese Puffs

Blinis poivron rouge 

{BLINIS AU CAVIAR DE POIVRON ROUGE ET NOIX} With my recent engagement, and hence the beginning stages of wedding planning (wonderful but ever time consuming!) I have been MIA from Sweet Pea for the past 2 weeks. I thought what better for a welcome back than a recipe inspired from the night Olivier proposed to me. 

It was a warm mid August evening – we were in Monaco, at Alain Ducasse’s restaurant the ‘Bar & Boeuf’, at a table over looking the sea…. the dinner was exquisite, every detail perfect, including the lovely apératif they served us with a delicious red pepper coulis. As first impressions go – this coulis made a great one, and so when I passed the pile of plump garden peppers in the market this past weekend – there was only one thing that came to mind!

As I was having guests over that night and am always on the look out for a sumptuous while simple to prepare amuse bouche (meaning amuse your mouth, aka canapé or hors d’oeuvre), I decide to create a recipe inspired by the red pepper coulis I had in Monaco with a thicker consistency and the addition of the blinis. Topped with a drop of ricotta cream and sprinkled with sumac, these bit sized canapés were a welcomed treat.

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to Ma.gnoliaAdd to TechnoratiAdd to FurlAdd to Newsvine



5 June 2007

Caviar Aubergine image

{CAVIAR OF AUBERGINE} The aubergine aka EGGPLANT I must confess is a fruit (actually a berry – yes I know I too grew-up thinking it was a vegetable) that I have never warmed to cooking (no pun intended!!) Until one day it occurred to me – if the texture of the aubergine wants to go soft when cooked, then don’t fight it – make a caviar. And the rest is history.

When I was making this recipe last night I realised that I was short of olive oil and so substituted 1 tablespoon of olive oil for a tablespoon of sesame oil, which was delicious.

You can make this recipe with many different types and sizes of aubergines, but I found that the small dark variety yield the least amount of water and make a thicker caviar, while sicilian aubergines which are generally a lighter purple, larger and round in shape, give a smoother texture and more subtle taste. 

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to Ma.gnoliaAdd to TechnoratiAdd to FurlAdd to Newsvine



Get every new post delivered to your Inbox.

Join 199 other followers